INGREDIENTS: 

• 2 chicken breast, shredded

• 1 cup wild rice

• 1 cup chopped carrots 

• 1 cup chopped celery

• 1/2 large yellow onion, chopped 

• 1/2-1 red pepper, chopped

• 1/4 cup butter + 1 Tbsp

• 1/4 cup flour

• 48oz jug of chicken stock + 3 cups if using to cook wild rice

• 1 TBsp of poultry magic (comes in glass jar with green lid)

• 1/2 pint heavy whip

• 2 TBsp sherry wine

• salt/pepper to taste

DIRECTIONS: 

1. BE PREPARED! The wild rice takes 60 minutes to cook so start with this step. Bring 3 cups of water or chicken stock to a boil. Add 1 cup of wild rice, reduce heat to simmer, cover and wait 60ish minutes for it to be done.

2. In the mean time cook the chicken. I like to either cook mine on the grill or in the oven seasoned with Lowrys garlic salt and some olive oil. Shred and set aside. 

3. Chop all your veggies and add to large dutch oven or pot.

4. Then in your large pot, melt 1 TBsp butter with chopped carrots, celery, red pepper and onions until veggies become tender about 5 minutes. Add in 48oz jug of chicken stock, cover and simmer for about 20 minutes.

5. Add in rice and chicken to pot.

6. In the same sauce pan used for rice, (I rinsed mine out quick) add 1/4 cup butter and melt. Then add 1/4 cup flour and stir until thick paste. Add to pot of soup.

7. Next add in 1/2 pint heavy whip, 2 Tbsp sherry wine, poultry magic cajun seasoning, salt and pepper, Stir and let simmer for a few minutes to thicken. If too thick add more stock.

8. Serve with crusty bread, sourdough or crackers!

Give me a tag on social and tell me what you think! It’s one of my favorite soup recipes I make around here!

XOXO Mari